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Monday, October 23, 2017

Moroccan Lamb Stew

Moroccan Lamb Stew is hearty, flavorful and warm. It is perfect nestled on a bed of couscous and is sure to leave you full and satisfied.

This stew is so full of flavor! The lamb is the perfect foil for all of the Moroccan spice. This is a perfect warm you up kind of meal that we enjoy all fall and winter long. I love how hearty it is and that it is relatively simple to make despite the big flavors!

I had to buy a whole leg of lamb when I made Maw-maw's lamb curry, but we didn't need to use the whole thing for just the three of us. So, I thought this would be a super tasty way to use the rest. It is warm and hearty but is really easy to throw together.

It cooks for a while to ensure tender meat, but is hands off for most of the time. Everyone who ate it went back for seconds. It also stretches the lamb, so it is an affordable way to feed lamb to a crowd.

It is always fun to experiment with different flavors. I thought this mix of spices really worked well with the lamb. I added a some more garlic to the couscous as it was cooking and it was so good with a little of the tomato sauce from the lamb.

Lamb isn't something we eat very much. In fact, it is hard to get in our neck of the woods most of the time. But we really enjoy it when we do get our hands on some. I am definitely going to have to get some more and do some other stew variations soon and possibly a roast leg of lamb too.

Do you make lamb often? What are your favorite ways to fix lamb?

Yield: 6-8 ServingsAuthor: Cooking With Carlee

Moroccan Lamb Stew

The Moroccan Lamb Stew is hearty, flavorful and warm. It is perfect nestled on a bed of couscous and is sure to leave you full and satisfied.

prep time: 10 MINScook time: 60 MINStotal time: 70 mins

INGREDIENTS:

1-2 pounds lamb (stew meat would work great, but I used leg cut into chunks)

2 tsp paprika

2 tsp ground cinnamon

1 tsp tumeric

1 T garlic

1 tsp chili flakes

1 onion, chopped

2 large cans diced tomatoes (I used a quart jar of chopped tomatoes from the freezer and a pint of my frozen tomato sauce)

1 can garbanzo beans, drained

2-3 cups spinach or kale, chopped

Couscous for serving

INSTRUCTIONS

Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven... I love that thing!). Brown lamb on all sides.

Add spices and onions and cook until fragrant and onions are starting to soften. Pour in tomatoes and scrape all the good stuff off the bottom of the pan

Bring to a boil and then lower to a simmer. Cook with no lid until reduced by 1/3. Then cover and continue to cook for at least 45 minutes.

Add beans and greens. Cook for about 10 minutes or until beans are warmed through and greens are wilted.

Hi Carlee, this would cook nicely in the slow cooker. Any lamb apart from cutlets is hard to find here (unless it's Easter!). The ingredients are ones I have, so I am going to try this recipe with beef very soon.